Potato Gratin

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We do not go out a lot, but when we do, there is a few places that we enjoyed going for the atmosphere and of course the food.

One of our favorite restaurant is Rick Irwin in Greenville. It has a wonderful ambiance, the restaurant is very cozy and the food always great. When I go there, I always, always order fish. My husband on the other hand, always, always order steak or filet mignon and ….potatoes;-)

Last week, in order to give my in-laws their mother and father day present, we decided to go to Rick Irwin for dinner. Though I was looking for some great food, I really had no clue what i would be eating as I always look for the specials.

My husband on the other hand was already dreaming at the idea of getting his favorite potato dish. It was such a disapointment though when his favorite potato was no longer on the menu: Potato Gratin.

Potato Gratin can be many things, but here it was basically a scalloped potato with a cream base and some old style mustard.

Since he was so “crushed”, I decided that maybe I could make those one night this week. After trying to think what it tasted like, this is the recipe I came up with. It is not Rick Irwin’s, but according to my husband, it tastes just as good and that is good enough for me;-)

Old Style Mustard Potato Gratin:

Ingredients for a casserole dish for 6-8 people:

  • 9 potatoes or 1 1/2 large potatoes per person,
  • for about 8 potatoes you will need 2 -2 1/2 cup of heavy cream,
  • 1/4 cup of the old style Dijon Mustard,
  •  2 tsp to 1/2 tbsp of salt.
  1. Slice the potatoes very thinly.
  2. Place them in the large round mold and cover the mold with the octogonal silpat.
  3. Microwave on high for 8 minutes.
  4. Once the potatoes have cooked. Prepare the gratin. In a large bowl, stir the heavy cream, the salt and mustard until it is well mixed.
  5. Place the large round onto a medium perforated sheet.
  6. Place 1/3 of the potatoes in the  large round mold.
  7. Pour 1/3 of the heavy cream  mixture and sprinkle some salt.
  8. Place another 1/3 of potatoes and repeat the process until you have used all the potatoes and all the cream.
  9. Bake in an already warm at 400 oven for 30 minutes. The potatoes should melt in your mouth.

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You can also substitute milk to heavy cream.

Bon Appetit and Happy Cooking!!!

Steak Gorgonzola with Goat Cheese and Sun-Dried Tomatoes Casserole

IF you don’t have a lot of time on your hands but want to impress your loved ones with dinner: Serve Steak! It requires little to no preparation, and if your steak is of great quality, you don’t even have to serve a sauce to accompany it.

I was running out of time this evening ( heard that before;-), and wanted to use the gorgonzola in my fridge so decided that it would be a great topping for my steak:

Ingredients for 4: 4 small beef tenderloins, 4 thin slices of gorgonzola, salt, pepper and butter.

In a large frying pan, melt 1 tbsp of butter. When the butter is sizzling, place the steaks and cook for 1 minutes on medium-high heat. Flip them over and cook them also for 1-2 minutes on medium-high. Cover the pan with a lid and cook for another 1-2 minutes or until the meat is cooked at the temperature that you like. Place the gorgonzola slices on each steak, cover the pan with a lid and cook for 1-2 minutes until the gorgonzola is melting and the steaks are cooked to your liking. Serve the steaks with a side of potatoes and fresh steamed vegetables. I served mine with glazed carrots, and a sun-dried tomato and goat cheese scallopped potato casserole.

Sun-dried tomatoes and goat cheese Scalloped Potato Casserole:

Ingredients: 6 big potatoes, 6oz. of goat cheese crumbled, 1/2 cup of sundried tomatoes puree or chopped very thinly, 2 cups of ( milk, skim milk, or cream), salt, pepper.

Peel the potatoes and slice them very thinly. Layer 1/3 of the potatoes in the large round mold. Sprinkle some salt, and pepper and add 1/3 of the goat cheese crumbled and the sundried tomatoes. Repeat this process twice so that you have three layers of poatoes, goat cheese, sundried tomatoes. Drizzle the liquid of your choice (I used heavy cream) over the potato casserole and place the casserole in a warm oven of 375 for 45 minutes ( the longer they cook, the softer and the better it tastes!)

Glazed Carrots: 2 bags of the colored carrots from Publix, 1 tbsp of brown sugar, 1 tsp of butter, 1/8 tsp of salt, 1/16 tsp of pepper.

Place the carrots in the round mold, sprinkle the brown sugar, salt and pepper on top of the carrot. Drizzle the melted better. Cover the round mold with the octogonal silpat and cook for 4 minutes.

Et voila!!!

Bon Appetit and Happy Cooking!!!